Spiced Pumpkin Caramel Brownie Bites [Vegan, Gluten-Free]

Spiced Pumpkin Caramel Brownie Bites [Vegan, Gluten-Free]

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Pumpkin, pumpkin spice, spiced pumpkin… honestly, we can’t get enough of it! The oat and almond butter base is topped by a date and crunchy peanut layer and then a spiced pumpkin layer. The perfect sweet treat for the fall and winter that has no refined sugars.

For the Chocolate Topping:

1.8 ounces vegan dark chocolate

1 teaspoon coconut oil

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Preparation

First make the base by gently melting the coconut oil, almond butter, and maple syrup. Then stir in the oats and cacao/cocoa powder and mix to form a flapjack mixture. Press into a lined tin or tupperware box in an even layer. Set aside.

Next place the drained dates (and 3 tablespoons of the water), peanut butter, and vanilla in a food processor and whiz up either until still slightly chunky or smooth.

Spread over the base in an even layer then pop in the freezer.

For the pumpkin layer: place all of the ingredients in a food processor and whiz up until quite thick and smooth. Spread this over the caramel then return to the freezer for at least 30 minutes.

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Nutritional Information

Total Calories: 1653 | Total Carbs: 211 g | Total Fat: 74 g | Total Protein: 37g | Total Sodium: 355 g | Total Sugar: 160 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

Indulgent but innocent recipes that are gluten, dairy, and refined sugar-free.

A music loving, health food obsessed, fitness focused Manchester-based freelancer and blogger. My name’s Pamela (SpamellaB) and I work with brands in the health food industry doing recipe creation, content writing and social media. I have a passion for creating indulgent but innocent recipes that are gluten, dairy, and refined sugar-free. Usually found in the kitchen, outdoors, in the hot yoga studio or at a festival/gig. Check out my blog here: SpamellaB